Spaghetti is one of my go-to comfort foods. We have it quite often, and I love that we can eat the leftovers twice.
This meal makes 6 servings total! Growing up, my mom made baked spaghetti a lot.
I always looked forward to it! Crushed red pepper adds a nice bite of heat to this recipe, but not too much.
It’s hearty and filling with warm melty cheese and just a hit of spice. It’s what pasta lovers’ dreams are made of!
I’m craving this as I write this post. We had it last night, again for lunch today, and I can’t wait to eat it tomorrow!
Not to mention the leftovers are AWESOME. Enjoy!
- 1 large onion, diced
- 8 large garlic cloves, finely diced or minced
- 16 oz white mushrooms, diced (sub 2 bell peppers or other veggie if you don't like mushrooms)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 (25 oz) jar of organic pasta sauce (I used mushroom flavor)
- 1 teaspoon crushed red pepper flakes
- 7 oz ( about 1¾ cups) italian cheese blend shredded cheese (I bought a hormone-free mix at Fresh Market)
- 16 oz whole wheat spaghetti
- Cook spaghetti according to package directions, set aside
- Combine onion, garlic, mushrooms, olive oil, sea salt, pepper, basil and oregano in a large skillet.
- Sautee on medium high heat, stirring frequently for 10-12 minutes, or until mushrooms cook down and evaporate their liquid
- Add pasta sauce and red pepper flakes to veggie mixture, stir well
- Using a 9 X 13 baking dish, first lay down all of the spaghetti on the bottom
- Top spaghetti with ⅓ cup of the cheese
- Pour sauce over top and mix up with tongs until well combined
- Top with remaining cheese spread out evenly
- Bake at 450 degrees for 12-15 minutes, or until cheese is bubbly and starting to brown